Leftover Chicken and Leek Pie
A warm and comforting leftover chicken and leek pie, perfect for using up extra chicken. This recipe features a creamy filling with fresh leeks, encased in a golden, flaky puff pastry
Equipment
- 1 Baking sheet
- 1 oven
- 1 Pastry brush
- 1 Rolling pin
- 1 9-inch pie dish
Ingredients
- 300 g Leftover cooked chicken shredded
- 1 Leek chopped
- 1 Sheet puff pastry
- 250 ml Chicken stock
- 2 tbsp Butter
- 1 tbsp Olive oil
- 2 tbsp Plain flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Nutmeg
- 1 tsp Fresh lemon juice
- 1 Egg beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil and butter in a pan over medium heat. Add the leeks and cook until soft.
- Stir in the flour, then gradually add the chicken stock while stirring. Let simmer until thickened.
- Add the shredded leftover chicken and season with salt, pepper, nutmeg, and lemon juice. Remove from heat and allow to cool.
- Roll out the puff pastry to 1/8 inch thickness and line a 9-inch pie dish.
- Add the cooled chicken and leek filling, leaving a 1-inch border around the edges.
- Roll out the remaining puff pastry and place it over the filling. Seal the edges and cut slits in the top to allow steam to escape.
- Brush the top with egg wash for a golden finish.
- Bake for 35-40 minutes, or until the pastry is golden brown and crispy.
- Let the pie rest for 15 minutes before slicing and serving.